Updated Seafood Lasagna by Linda Larsen

Make this elegant dish ahead of time and refrigerate it. Then when you're ready to entertain, just pop it in the oven.

INGREDIENTS | SERVES 12

2 tablespoons olive oil

1 tablespoon butter

1 onion, chopped

3 cloves garlic, minced

⅓ cup flour

2 cups 1% milk

1 8-ounce package low-fat cream cheese, cubed

1 cup shredded Havarti cheese

1 cup shredded part-skim mozzarella cheese

¼ teaspoon nutmeg

½ teaspoon salt

¼ teaspoon white pepper

1 10-ounce package frozen cut-leaf spinach, thawed

1 pound medium cooked shrimp, thawed

1 8-ounce package imitation crabmeat, thawed

2 cups frozen baby peas, thawed

2 tablespoons lemon juice

9 whole wheat lasagna noodles

⅓ cup grated Parmesan cheese

Preheat oven to 350°F. Bring a large pot of water to a boil over high heat. Spray a 13″ x 9″ glass baking dish with nonstick cooking spray and set aside.

In large skillet, heat olive oil and butter over medium heat. Add onion and garlic; cook and stir until tender, about 6–7 minutes. Add flour; cook and stir until bubbly.

Add milk; cook and stir with wire whisk until mixture thickens and bubbles. Stir in cream cheese, Havarti, and mozzarella cheese and cook until melted and smooth. Remove from heat and add nutmeg, salt, and pepper.

Spoon a thin layer of the cheese sauce in bottom of prepared baking dish. Top with three noodles, some of the seafood mixture, and more cheese sauce. Repeat layers, ending with cheese sauce. Sprinkle with Parmesan cheese.

Bake for 50–60 minutes or until casserole is bubbling and cheese on top begins to brown. If you refrigerated the casserole, bake an additional 15– 20 minutes until bubbly. Let stand for 10 minutes, then cut into squares to serve.